Free Online Recipes

Ingredients:

• 1/4 cup olive oil
• 1 (3 pound) chicken, cut into 8 pieces
• 3 cups chopped red onions
• 6 whole allspice
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Pinch cayenne pepper
• 1 (28 ounce) can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
• 1 cup water
• 2 tablespoon (or more) red wine vinegar
• 2 tablespoon tomato paste
• Pinch of granulated sugar
• 12 ounces perciatelli pasta or spaghetti
• Freshly grated kefalotyri cheese or Parmesan cheese

Directions:

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
• Place chicken on platter. Add onions to Dutch oven. Saute until tender, about 5 minutes.
• Add spices. Stir until fragrant, about 1 minute.
• Stir in tomatoes and their juices and water.
• Return chicken to Dutch oven.
• Cover. Simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil.
• Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
• Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
• Season with salt, pepper and more vinegar, if desired.
• Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
• Transfer pasta to platter. Top with chicken, sauce and cheese.